Description
Moist, rich, and surprisingly healthy, these vegan brownies incorporate beetroot with creamy avocado to satisfy your chocolate cravings.
Ingredients
Scale
- 1 cup cooked and pureed beetroot
- 1 cup almond flour
- 1 cup oats
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or agave syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 ripe avocado
- 1/4 cup cocoa powder (for frosting)
- 2–4 tbsp maple syrup (for frosting)
- 1 tbsp almond milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, mix together the beetroot puree, almond flour, oats, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt until well combined.
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the frosting by blending the avocado, cocoa powder, maple syrup, and almond milk in a blender until smooth. Spread the frosting generously on top of the cooled brownies. Cut into squares and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to three months.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg